Description
A comforting and easy Crockpot Chicken Pot Roast featuring tender chicken thighs cooked with vegetables and flavorful gravy. Perfect for a warm and hearty meal with minimal effort.
Ingredients
Scale
Chicken and Vegetables
- 2-3 pounds boneless skinless chicken thighs
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion sliced
Gravy and Seasoning
- 1 cup chicken stock
- 1 1 ounce envelope au jus mix
- 1 1 ounce envelope chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Prepare ingredients: Slice the carrots, celery, and onion. Rinse and trim the chicken thighs if needed.
- Layer in slow cooker: Add the chicken thighs, sliced carrots, celery, and onion straight into your slow cooker.
- Mix gravy: In a small bowl, whisk together chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth.
- Combine and cook: Pour the gravy mixture over the chicken and vegetables in the slow cooker. Cover with the lid.
- Cook: Cook on low for 6 hours or on high for 4 hours until the chicken is tender and vegetables are cooked through.
- Garnish and serve: Optionally sprinkle with fresh parsley for color and serve warm as a comforting main dish.
Notes
- You can substitute chicken thighs with chicken breasts but thighs remain more tender and flavorful.
- If you prefer a thicker gravy, remove the lid near the end and cook on high for 15-20 minutes to reduce the liquid.
- Adding fresh herbs like thyme or rosemary can enhance the flavor.
- Serve over mashed potatoes, rice, or noodles to make it a complete meal.
- Leftovers store well in the fridge for up to 3 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
